Description

This easy apple cake is moist, flavorful, and packed with hearty apple chunks and warm spices. Perfect for fall, it’s a crowd-pleasing dessert that’s simple to make and adaptable for various dietary needs.

Ingredients

Scale

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg (optional)
1 cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, softened
2 large eggs, room temperature
⅓ cup vegetable oil
1 teaspoon pure vanilla extract
¼ cup milk (dairy or unsweetened non-dairy)
2 tablespoons lemon juice
3 cups apples, peeled, cored, and chopped into ½-inch pieces (Granny Smith or Honeycrisp recommended)
½ cup chopped walnuts or pecans (optional)
½ cup raisins or dried cranberries (optional)
2 tablespoons granulated sugar (for topping, optional)
½ teaspoon ground cinnamon (for topping, optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
Peel, core, and chop apples into ½-inch chunks. Toss with lemon juice in a small bowl to prevent browning and boost flavor. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well mixed.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down sides as needed.
Beat in eggs one at a time, mixing well after each. Add oil, vanilla extract, and milk. Mix until just combined.
Gradually add flour mixture to wet ingredients, mixing on low speed or gently with a spatula until just combined. Batter should be thick but spreadable.
Gently fold in chopped apples and any optional nuts or dried fruit. Ensure apples are evenly distributed.
Pour batter into prepared pan and smooth the top. If using, mix sugar and cinnamon for topping and sprinkle evenly over cake.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and sides pulling away from the pan.
Let cake cool in pan for 15 minutes, then transfer to a wire rack. Serve warm or let cool completely for neater slices.

Notes

Don’t overmix the batter to keep the cake tender. Use ½-inch apple chunks for best texture. Grease and line your pan well for easy removal. For gluten-free, use a 1:1 blend; for dairy-free, swap butter for coconut oil and milk for almond milk. If the top browns too quickly, tent with foil. Let the cake cool for best flavor and texture. Optional add-ins like nuts or dried fruit can be included for extra crunch or chew.

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 240
Sugar: 21
Sodium: 180
Fat: 9
Saturated Fat: 3
Carbohydrates: 38
Fiber: 2
Protein: 3

Keywords: apple cake, fall dessert, easy cake, moist cake, cinnamon apple cake, autumn baking, homemade cake, kid-friendly dessert, nutty apple cake, gluten-free option